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Reviews

Good with
pork,sausages or
franks. But do cut
the amount of sugar,
I used half. Also
had to add more
liquid (wine).

A Cook
from Cape Cod, MA
/ 08.29.2012

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This was really tasty. I sauteed a thinly sliced onion and then added the apples and sauerkraut. I also added some apple cider to the cooking liquid. Very goood with smoked pork chops and pierogis.

A Cook
from New Haven ct
/ 10.21.2009

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I personally love sauerkraut just as it comes from the jar, but for guests who don't, this is a great recipe. I also put in less sugar. Went very nicely with our sausage, hot potato salad, etc, German dinner.

A Cook
from Sacramento, CA
/ 12.27.2006

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High marks for simplicity. Could not be easier to make, however much too sweet. Next time I will cut the brown sugar by half.

A Cook
from Baltimore, MD
/ 11.29.2003

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Rinse Sauerkraut well and squeeze dry. Follow receipe but add 2 tbs balsamic vinegar. Place in CrockPot. Place poached/pricked fresh sausages on top. Cover and cook on low 7-9 hours (while you are at work. Sausage will brown nicely.

grizzlee
from Littleton NH
/ 03.06.2003

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There are many recipes similar to this one but I like it all the same. I did, however, add some crushed juniper berries and a bay leaf to get some additional flavour. I also added some lean pork cubes to complete the dish.

A Cook
from Tilburg, the Netherlands
/ 02.01.2003

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If you like sauerkraut, this is the way to go! After cooking completely, I turned off the heat and left it covered on the stove for a few hours until just before dinner when I heated it back up. I served it with baby back ribs with BBQ sauce, kale stuffed onions, and potato and parsnip puree. The leftovers were great in rueben sandwiches.

A Cook
from new york
/ 01.06.2003

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Made this for New Years day to go with the pork roast. I added a chopped onion and put the whole thing in the crock pot, turned it on high for about 2 hours. It was good - my guests loved it -more than I did, I like it less sweet, more "sour/salty".

Jane
from Alexandria, VA
/ 01.01.2003

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Used a dark pilsner beer in place of the wine and chicken both. Always make this on New Year's Day with pork roast - a Pennsylvania Dutch tradition for luck in the new year.

A Cook
from Washington, DC
/ 12.27.2002

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My Irish-German mother always made kraut this way to serve with wursts. Still yummy!